The recipe from Chef Matt Batey pairs Charred Tomato Ratatouille Flatbread with a fresh lemon and arugula salad. Source a flatbread base of for those with a couple of extra minutes, making your own is quite simple.

Ingredients:Ratatouille

1/4 cup Extra Virgin Olive Oil

1 1/2 cup Onion, small dice

1 tsp Garlic, mince

1 cup Meadow Vista Honey Wines Rubus

1 cup Eggplant, medium dice with skin on

1/2 tsp thyme leaves, fresh

1 cup Yellow Peppers, medium dice

1 cup Red Peppers, medium dice

1 cup Zucchini, medium dice

1 1/2 cup Rome Tomatoes, peeled & seeded, medium dice

1 tbsp Basil Leaves, fresh, chopped

Salt and freshly ground black pepper, to taste

Arugula Salad

2 cups Arugula Leaves

3 tbsp Extra Virgin Olive Oil

2 tbsp Meadow Vista Blueberry Honey

1 tbsp Meadow Vista Honey Wines Rubus

1 Lemon, zested and juiced

Sea salt, to taste

2 oz Machego Cheese

Method:

RatatouilleSet a large 12-inch sauté pan over medium heat and add the olive oil

Add the onions and garlic to the pan, cook until onions are lightly carameized

Deglaze the pan with Rubus, and reduce by half.

Add the eggplant and thyme to the pan, cook until the eggplant begins to go soft.

Add pepper and zucchini; stir to prevent sticking or burning.

Add the tomatoes, basil, parsley, salt and pepper and cooke for a few more minutes. Let stand to allow flavours to meld.

Brush pre-baked flatbread shell with olive oil, then top with the Ratatouille

Place in the oven at 400ºF for 5 minutes to heat through. Remove and place on platter.

Salad:

Combine ingredients in a mixing bowl. Dress the arugula leaves with Meadow Vista Rubus & Honey dressing, then top with freshly grated manchego.

We love summer and all the flavours that it comes with, to us salmon is one of those flavours. The ginger and honey really accentuate the natural flavours of the salmon and the roasted veggies are the perfect accompaniment.

The season has begun in the Okanagan for festivals, and Osoyoos kicked it off with it's 3rd annual Oyster Fest. This year Meadow Vista was once again a part of the fun, taking home the coveted Best in Show award for oyster and mead pairing!

We think honey wine and oysters are a match made in heaven, too. Here's our take on a classic mignonette recipe that takes advantage of this perfect pairing.

Method:

1. Combine wine, vinegar, shallots, and peppercorns in a small bowl. Add salt to taste.